Spinach Ravioli With Tomato Sauce
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 ounce Italian salami, finely diced, or pulsed in a food processor
- 4 cloves garlic, minced
- 1 28-ounce can San Marzano plum tomatoes, drained, juices reserved
- 5 or 6 fresh basil leaves, plus more for garnish
- Pinch of sugar
- Kosher salt and freshly ground pepper
- 1 1/2 pounds frozen spinach-and-cheese ravioli
- 1 ounce ricotta salata or parmesan cheese, grated
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